H-JP-041

Buckwheat Tea (Soba-cha)

そば茶

Roasted grain tisane, from Hokkaido, Japan.

Herbal tisanes

Buckwheat Tea (Soba-cha) is strongest on smoothness, nutty and toasty. Typical tasting words: toasted grain, roasted barley, biscuit, toast crust. Originating as a way to consume surplus buckwheat groats in northern Japan, soba-cha gained widespread popularity as a wholesome, daily caffeine-free infusion. Commonly served complimentary in soba noodle restaurants throughout Japan, both hot in winter and chilled in summer.

Also known as Sobacha, Buckwheat tea and Kakuhori sobacha.

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The profile

Taste, 0 to 5

sweetness4bitterness0astringency0umami1brightness0body3smoothness5aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty5toasty5malty3honey2spicy0woody0earthy1smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel2

Facts

Origin: Hokkaido, Japan
Plant: Fagopyrum esculentum or Fagopyrum tataricum seeds
Harvest: Autumn harvest
Elevation: low
Oxidation: to %
Roast: medium
Leaf: dried fruit or root
Price band: affordable
Availability: common
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then dehulling, then steaming, then roasting.

Caffeine

Buckwheat Tea (Soba-cha) is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	5 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3.8 g	Fridge	4 to 8 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
night
relaxing
bedtime
after_meal
hot_weather

Pairs with sushi, fried_food and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

biscuit